Banana Raisin Breakfast Muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
These fruity little muffins make for the perfect breakfast on the run or sweet addition to a weekend brunch spread. Sweetened with banana, apple and a little honey (i.e. refined sugar free), they're also a lovely occasional treat for toddlers - if you're worried about the amount of sugar they can also be made without honey if you up the amount of apple sauce slightly. The raisins can also be replaced with blueberries, raspberries or blackberries for a juicier muffin.
  • 2 large eggs
  • 150g plain yoghurt
  • 50ml oil (I used groundnut but rapeseed, olive, coconut etc will also work here)
  • 100g apple puree
  • 1 large ripe banana, mashed
  • 4 tbsp runny honey
  • 200g wholemeal spelt flour
  • 50g rolled oats, plus extra for sprinkling
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • large handful raisins
  • 2 tsp demerara sugar (optional)
  1. Preheat the oven to 180 degrees C/160 C fan. Line two six hole muffin tins with muffin papers (or use silicone muffin trays, as I did).
  2. In a medium bowl, whisk together the eggs, yoghurt, oil, apple puree, banana and honey. In a separate bowl, whisk together the flour, oats, baking powder, bicarbonate of soda and cinnamon.
  3. Fold the dry ingredients into the wet, followed by the raisins. Divide the batter between your prepared tins, sprinkle a few oats and a little demerara sugar on top (if using) and bake for 25 - 30 minutes, or until risen and golden. Remove from the oven and allow to cool completely before transferring to a tin.
  4. Muffins will keep in an airtight container for 2 - 3 days.
Recipe by thelittleloaf at